Textured Samples Research Articles

Effect of laser surface texturing on the corrosion behaviour and biocompatibility of zinc hydroxyapatite implant material

The demand to optimize pure zinc with adjustable rates of corrosion and biocompatibility has recently increased, and metal matrix composites offer a promising solution. In this study, an optimized Zinc-Hydroxyapatite combination was prepared through a powder metallurgy process, and surface modifications were performed using Laser Surface Texturing. The feasibility of the composite in corrosive and cell culture environments was systematically evaluated through physical and mechanical tests, revealing properties matching those of bone tissue. Three different textures were tested, and textured samples showed better resistance to corrosion and higher cell viability than non-textured ones, with hexagonal texture being the most effective. Contact angle measurements were performed to analyse the sample's hydrophilic nature, which improved with the texturing process. These results suggest that texturing increased the surface area and surface wettability, leading to better biocompatibility results. This study highlights the potential of metal matrix composites for in-vivo conditions and calls for further investigation.

Effect of initial grain size on the recrystallization behavior and recrystallization texture of a Mg–3Gd alloy

The effect of initial grain size on the recrystallization and recrystallization texture of a rolled Mg–3Gd (wt.%) alloy is studied in detail. The results show that the deformation microstructure of an initially coarse-grained (CG) sample has a larger twinned area and a higher density of twin boundaries than a fine-grained (FG) sample. After annealing, the CG sample recrystallizes preferentially in the twinned area, whereas the FG sample adopts the higher density grain boundaries as the nucleation sites. Furthermore, weak recrystallization texture components appear from the grain nucleation stage, regardless of the initial grain size, and are preserved after complete recrystallization due to uniform grain growth. The majority of recrystallization texture is deviated 20°–45° away from normal direction (ND), accounting for more than 50 %. Especially, the recrystallization texture of the FG sample is a “Rare Earth texture”, in contrast to the widely reported texture modification unrelated to grain boundary nucleation. Only a scattered basal texture is observed in the CG sample, which also differs from the reported “Rare Earth texture” originating from shear band nucleation in dilute Mg–Gd alloys. Finally, based on the Johnson–Mehl–Avrami–Kolmogorov (JMAK) model, the recrystallization kinetics are calculated, and it is found that the initial grain size mainly affects the nucleation rate, and has limited effect on the grain growth rate.

Physical, textural, and sensory evaluation of cakes with carob molasses pulp

Carob molasses pulp flour (CMP), rich in fibers, minerals, and polyphenolics that can benefit human health and have a high potential as a dietary source, is a waste or by-product of carob molasses and carob syrup production. In this study, the effect of adding industrial food waste CMP to commonly consumed cake to develop inexpensive food products with increased nutritional value on the textural, physical, and sensory qualities of the cake was investigated. In this study, 5, 10, and 15% CMP were used instead of wheat flour in the cake, and its quality characteristics were investigated. Weight loss was 14.50±0.1% and volume was 101.83±0.7 dm3 for the control cake, and it was similar in all samples. Although the hardness of the CMP15 cake (480.95±94.5 g) was slightly increased (p<0.05), CMP05 and CMP10 had similar textures compared to the control cake (368.75±33.4 g). The highest color values belonged to the control cake (L*=60.68±0.71 and b*=45.79±0.47). The cake colors strongly depended on the CMP. CMP increased cocoa-like color, which was preferred and desired by some consumers. In conclusion, the utilization of CMP did not significantly change the volume, weight loss, texture, and sensorial properties of cake samples according to the control. According to the findings, up to 15% of CMP can be added to the cake recipes with high sensory acceptance, and without any decrease in quality parameters. As a result, CMP, which is thought to be extremely rich in fibers, minerals, and polyphenolics, may be very suitable as a natural additive or substitute material for many foodstuffs, such as functional foods.

Grain alignment in hexaferrite permanent magnets by compaction at room and elevated temperatures.

Shape-controlled precursors enable grain alignment without using an applied magnetic field in the permanent magnet material strontium hexaferrite. The effect is investigated by conducting four series of experiments using different compaction methods: two cold and two hot compactions. The hypothesis is that magnetic short-circuiting will diminish the grain alignment (texture) in cold compacted samples. The two cold compactions were performed below the Curie temperature, one being a simple cold-pressing (CP) and the other being a cold-pressing followed by sintering (CPS). The CP samples showed a relatively weak texture and low remanent magnetisation, while the CPS method yielded a slightly sharpened texture and improved remanent magnetisation compared with CP. In the two hot compactions, the pressing was done above the Curie temperature, using spark plasma sintering (SPS) and induction pressing (IP). SPS and IP samples both showed remarkably sharper textures than the cold-pressed pellets, with roughly doubled texture strength, and consequently better remanent magnetisation. The bulk density of the hot compacted samples increased almost twofold compared with that of the cold compactions. Hot compaction outperforms cold compaction with regard to density, sharpness of texture and remanent magnetisation. This is explained by inter-particle magnetic short-circuiting during cold pressing, which hinders the alignment process and reduces the bulk density.

Texture Evolution of Bainitic Steels Processed from Nickel Lateritic Ores: A Neutron-Diffraction Investigation

This study investigated the texture evolution of bainitic steel samples processed from lateritic nickel ores with varying heat treatment times. The samples were austenitized, air-cooled, and subjected to bainitic heat treatment at 532°C for 15 and 30 minutes. Scanning electron microscopy (SEM) analysis revealed that the sample treated at 532°C for 15 minutes, developed bainitic plates within the austenitic matrix due to the relatively rapid air cooling. Conversely, the sample, heat-treated at 532°C for 30 minutes, exhibited a combination of bainitic and pearlitic microstructures. Neutron diffraction analysis using software showed moderate-to-weak textures in both samples, indicating dislocation polygonization resulting from prolonged heat treatment. The results suggest that further research is needed to investigate the texture evolution of bainitic steels from nickel lateritic ores after plastic deformation. This work contributes to understanding the microstructural characteristics of bainitic steel derived from nickel lateritic ores, which may have significant implications for the production and application of these steels in the future.

Effects of acetylated distarch phosphate on the physicochemical characteristics and stability of the oyster sauce system.

In this study, the effect of different acetylated distarch phosphate (ADSP) ratios (0, 1%, 2%, 3%, 4%, 5%) on the physicochemical characteristics and stability of the oyster sauce (OS) system was investigated. The texture, water state, interactions, rheological properties, microstructure, and stability of OS samples were analyzed through the texture analyser, low-field nuclear magnetic resonance (LF-NMR), particle diameter and zeta potential, fourier-transform infrared spectroscopy (FTIR), rheometer, and microscopes. The results revealed that the addition of ADSP improved the firmness, consistency, cohesiveness, and water-holding capacity of OS. Moreover, ADSP reduced the average particle size and zeta potential of OS, indicating that electrostatic and steric stabilization existed in the ADSP-OS system. The addition of ADSP enhanced the hydrogen bonding and decreased water mobility for OS system, processing a more continuous and smooth structure. All ADSP-OS samples were typical non-Newtonian fluids with shear-thinning characteristics. In addition, the non-significant instability index changes of ADSP-OS over the whole storage period confirmed the excellent long-term stabilization capability of OS prepared with ADSP. This study provides a theoretical basis for starch-based sauce products and contributes to the development of sauce products.

Nutritious Instant Powder Production by Extrusion Processing Using Whole Oat and Broken Rice Flour

The effects of feed moisture content of 23% and 27%; die temperature of 120°C, 145°C, and 170°C; whole oat flour (WOF); and broken rice flour (BRF) at different ratios of 25:75, 50:50, and 75:25 were studied on functional and technological properties of the extrudates. Results showed that EI, hardness, porosity, and WAI were negatively affected by increasing WOF content, while this trend had a positive effect on WSI. Higher temperature resulted in higher WAI and WSI, but EI and hardness did not change with the amount of thermal treatment. Increasing the feed moisture content had a significant effect on elevating BD, hardness, and WAI and decreasing EI, porosity, and WSI. The FTIR spectrum demonstrated that the chemical groups of the textured samples from WOF and BRF did not change after extrusion. Simultaneous increase of WOF and the die temperature could noticeably change the morphology and crystallinity of the products. The optimized grain‐based instant powder in terms of functional properties such as good flowability and lower cohesiveness was determined at WOF 25:75 BRF blend, 170°C, and 27% moisture content. Our results demonstrate an innovative approach for the use of WOF in combination with BRF in the production of nutritious instant powder by extrusion.

Biofouling and Corrosion Protection of Aluminum Alloys Through Ultrafast Laser Surface Texturing for Marine Applications

AbstractSurface biofouling, corrosion, and wettability are important parameters to understand and characterize aluminum alloys to prevent the failure in marine environments. Antifouling technologies predominantly encompass chemical and biocidal approaches with negative environmental consequences. Therefore, this study focuses on a new method of producing non‐toxic and effective antifouling and corrosion‐resistant surfaces. In this study, ultrafast laser texturing is used to modify the surface of an aluminum alloy using a femtosecond laser system. Five different unique texture patterns are designed and fabricated using 3 W laser power, 100 kHz pulse repetition rate, and 4 mm s−1 scanning speed in order to make the aluminum surface antifouling and corrosion resistant. The non‐textured sample has a contact angle of 85° while the textured samples have contact angles of up to 157°. The contact angle increased with time up to 90 days of aging. Biofouling assessment is conducted using marine algae Nitzschia ovalis as a marine fouling test organism. A reduction of biofilm coverage of 79% is recorded from the laser‐produced star pattern texture. This study demonstrates that laser‐textured surfaces have the potential to mitigate the formation of biofilms on the surfaces while also providing a mechanism to control the relative level of corrosion.

New Insights on Micro‐Scale Variations of Geochemical and Oxygen Isotope Compositions in Conodont and Shark Tooth Bioapatite

To help understand bioapatite microstructures and related chemical variations, their impact on O‐isotope compositions measured and give insights on sample preparation, this study analysed conodonts and shark teeth prepared in different orientations through microanalytical and bulk sampling techniques: scanning electron microscopy (SEM); electron probe microanalysis (EPMA); continuous‐flow and high‐temperature reduction – isotope ratio mass spectrometry; and secondary ion mass spectrometry (SIMS). The SEM and EPMA measurements in conodonts allowed to distinguish the tissues commonly analysed by SIMS, which included albid and hyaline crowns but given their often small‐scale intergrowth, mixtures of these are difficult to avoid. In situ SIMS O‐isotope analyses provided different δ18O values: lower values with higher variance (16 ± 1‰ n = 13, 15.7 ± 1.9‰ n = 11) for mixed albid‐hyaline tissues, and higher, homogeneous values (17.1 ± 0.2‰, n = 13) for mainly hyaline tissues. Recent shark teeth δ18OSIMS value for dentine of the same tooth was 10‰ lower than the mean δ18OSIMS value for enameloid whereas the δ18OPO4 values measured for enameloid and dentine using the HTR method were identical. The variation of δ18O seems sensitive to analytical artefacts related to sample textures, caused during the sample preparation over more porous biomineral surfaces.

Physicochemical properties of plant-based cheese alternatives fortified with calcium

Fortification with calcium is proposed as an effective strategy to improve the nutritional profile of plant-based cheese alternatives (PBCAs). In this study, the effects of two calcium salts, individually or as a blend, on the physicochemical properties of PBCAs were investigated. Three formulations were obtained based on the calcium (Ca) salts employed, CaChloride, CaCitrate, and CaChlo:CaCitr, with the latter having a 50:50 contribution of calcium from calcium chloride and calcium citrate; a control with no added calcium salt was also analysed. Zein protein isolate and chickpea protein concentrate were used in combination with other ingredients to formulate the PBCAs. Different additions of lactic acid were necessary to adjust the pH to a target of ∼4.5 for all samples, due to the differing buffering capacity of calcium salts. Fortification with calcium led to decreased meltability, while stretching properties of calcium fortified samples were enhanced compared with that of the control. Texture profile analysis demonstrated that calcium fortification significantly affected the texture of samples. The results of this work will help in understanding the role of different calcium salts in formulating PBCAs with improved nutritional profile and the impact thereof on relevant physicochemical properties.

A New Type of White Nephrite from Limestone Replacement along the Kunlun–Altyn Tagh Mountains: A Case from the Mida Deposit, Qiemo County, Xinjiang, China

The recently discovered Mida nephrite deposit, located in the East Kunlun Mountains, Qiemo County, Xinjiang, Northwest China, contains new types of white and greenish white nephrite formed by limestone replacement, which shows microstructures, macroscopic features and country rocks typologies that are quite different from those of the other deposits along the Kunlun–Altyn Tagh Mountains. The gemological and mineralogical characteristics of Mida nephrite are presented here. These nephrites show an ivory white color and a porcelain-like appearance, with semitranslucent-to-opaque transparency and a porcelain-to-greasy luster. Petrographic study, electron probe microanalysis (EPMA) data and scanning electron microscopy (SEM) images have indicated that the nephrite is composed of tremolite, accompanied by minor quartz, calcite and diopside. Tremolite aggregates have shown different textures, like flaky, granular, fibrous–felted, bundle, radial and metasomatic relict textures. Quartz has appeared in granular or disseminated form, dispersed in the tremolite matrix. Calcite has shown a metasomatic relict texture in the white nephrite samples. Diopside has shown euhedral grains, with some distributed with a certain geometric appearance. Based on our observations, it is suggested that the quartz in the nephrite originated from Si-rich hydrothermal fluids. We propose that the substantial size difference of mineral grains, together with uncompacted grains with inter-particle pores, are the main reasons for the internal reflection and refraction under transmitted light, which allow less transmitted light to pass through the nephrite body and generate the appearance of a semitranslucent-to-opaque transparency, ivory white color and porcelain luster. Our study has unveiled that the Mida nephrite is not typical of the two known types (D-type: dolomite-related; S-type: serpentinite-related) and is overlapped by quartz grains dispersed throughout the less compact tremolite matrix. These observations would help set it apart from the majority of nephrite jades found in the Kunlun Mountains region and provide valuable insights for enhancing comprehension of the diversity of the nephrite deposits.

Fabric Attractiveness Using Four Sensory Evaluators

Abstract All senses elicit emotional responses to goods, services, and the environment. They also play an important role in the process of fashion design and its evaluation. This research is a continuation of several preliminary studies we conducted online to define three attractive and three unattractive colors, textures, smells, sounds, and tastes. In the present study, a sample of textile engineering and fashion design students and experts (N = 54) assessed four groups of 6 fabric samples (sensory evaluators) selected based on the results of the preliminary studies. Each group of fabrics was assessed in one of four sensory modalities (except taste). Two semantic differentials were used to assess each sensory modality: attractive/unattractive and boring/interesting in the case of color, insensitive/sensitive in the case of texture, disturbing/calming in the case of sound, and cheap/luxurious in the case of smell. We found that among the fabrics in six different colors, the pink fabric was the most attractive. Of the six textures presented, the knitted rib texture was found to be the most attractive to touch. The scent of lemon essential oil was perceived as the most attractive among the six scents used, and the friction sound of suede leather was perceived as the most attractive among the six friction sounds of fabrics. Cluster analysis showed that the attractiveness of scents and colors of six fabric samples was highly differentiated and (almost) each sample was perceived as unique, while the attractiveness of the texture and sound of different samples was less differentiated and the samples were divided into only two groups. This suggests that discrimination of fabric attractiveness may be better in some sensory evaluators/modalities than in others. The results of this study will be useful for further research on the integration of different sensory modalities in fabric perception and garment preferences.

Improving the Nutritional Value and Physical Properties of Gluten-Free Mushroom Soup by Substituting Rice Flour with Quinoa Seed Flour

Gluten-free products were initially for people with gluten-related disorders but are now popular with regular consumers. Research is investigating the health benefits of other gluten-free pseudo cereals, like quinoa, with higher nutritional value. This study aimed to explore the impact of substituting 30% rice flour (RF) in gluten-free mushroom instant dry soup with quinoa seed flour (QSF) at different levels on its nutritional, physicochemical, sensory characteristics, and the antioxidant activity. The results showed that replacing RF with QSF led to a significant improvement in the nutritional profile of the soup, with a linear increase in crude protein, fat, ash, crude fiber, total polyphenol, flavonoids, and antioxidant activity levels as the substitution rate increased. Moreover, macro- and microelements and essential amino acids increased significantly in the soup samples by adding QSF instead of RF, from 10 to 30%, compared to the control, which contained 30% of RF. However, the other total carbohydrate content decreased with the rise in the QSF concentration in the soup. In addition, substituting RF with QSF improved the soup samples’ rehydration ratio and total soluble solids. However, the color parameters (a* and b*) were increased with a decrease in L*. The sensory analysis revealed that the maximum substitution rate of QSF maintained the highest consumer acceptability, odor, flavor, texture, and appearance of the gluten-free mushroom instant soup samples. In conclusion, adding QSF to non-gluten soups improves their physical and chemical characteristics, nutritional impact, and organoleptic properties due to phytochemicals.

Investigation of impact of soil texture, depth and gamma ray energy on the mass attenuation coefficient and determination of soil bulk density using Gamma-Ray Spectrometry

The determination of the gamma-ray attenuation coefficient is a critical parameter in the characterization of the extent and diffusion of gamma radiation within intricate materials, such as soil. Soils exhibit a complex and diverse composition, characterized by the presence of several phases, including minerals, gasses, organic matter, water, and metals. The study demonstrates the utilization of gamma-ray spectrometry to determine the mass attenuation coefficient and soil bulk density. The impact of incident gamma-ray energy, soil texture, and soil depth on the mass attenuation coefficient is also investigated. The experimental measurements were conducted utilizing a gamma spectrometer equipped with a 2″ × 2″ NaI(Tl) detector at gamma energies of 0.356, 0.662, and 1.332 MeV using 133Ba, 137Cs, and 60Co sources, respectively. The soil samples corresponding to two textures and three depths were collected from the research farms of the Department of Soil Science, Punjab Agricultural University, Ludhiana. The study revealed that the attenuation coefficient depends on the energy of incident radiation and the nature as well as the composition of the soil. The mass attenuation coefficient was observed to decrease rapidly with the increase in gamma radiation energy. Mass attenuation coefficient was found to be higher for sandy loam compared to sandy clay loam textured soil. Moreover, the attenuation coefficient was higher for the lower depths than the upper depth. The comparison between the experimental and predicted values of the mass attenuation coefficient, utilizing the XCOM-NIST framework, demonstrated a satisfactory level of concordance within a 10% margin for gamma energies measuring 0.356 and 0.662 MeV. However, the agreement was slightly less favorable, with discrepancies of less than 12% for sandy clay loam samples and less than 15% for sandy loam textured soil samples, when examining a higher gamma energy of 1.332 MeV. The measured value of mass attenuation coefficient was used to calculate soil bulk density, which agreed reasonably well with the values obtained with the conventional method. Specifically, the sandy clay loam samples displayed a range of 7–14% deviation, while the sandy loam textured soil samples exhibited a range of 14–23% deviation. The investigation can be expanded to ascertain significant soil properties, such as porosity and moisture content.

Multinational prediction of soil organic carbon and texture via proximal sensors

AbstractNovel technologies help to monitor the environmental impact of human activities, but tests involving datasets from several countries, encompassing a large variability of soil properties, are still scarce. This study utilized proximal sensors to predict soil organic carbon (OC) and soil texture of samples from Brazil, France, India, Mozambique, and United States. A total of 1749 samples were analyzed by portable X‐ray fluorescence (pXRF) spectrometry and visible near‐infrared diffuse reflectance spectroscopy. Sand (R2 = 0.89), silt (0.87), and clay (0.84) predictions were very accurate, despite contrasting climates, soil parent materials, and weathering degrees. Soil OC predictions were similarly successful (0.74) using samples from five countries. pXRF was the optimal sensor for soil texture predictions. The addition of international data may improve local models. Proximal soil sensing can be successfully used with a multinational soil database offering a clean, rapid, and accurate alternative to estimate soil texture and OC with international datasets.

The effects of antimony and hot rolling on the microstructure, texture, and magnetic properties of a non-oriented electrical steel

The present work investigates the effects of antimony and hot rolling on the microstructure, texture, and magnetic properties of a 1.2 wt%Si electrical steel. For this purpose, three samples with 0.002, 0.012, and 0.026 wt% antimony were produced by melting in an induction furnace and casting into ingots, followed by hot rolling with a 75 % reduction. The aim was to better understand the interaction effects of adding antimony and hot rolling on the microstructure, texture, and magnetic properties. Microstructural studies were performed using optical microscopy (OM) and field emission scanning electron microscopy (FESEM). The macrotexture measurement was performed via X-ray diffraction (XRD), while magnetic properties were measured by a vibrating sample magnetometer (VSM). The results showed that increasing the antimony content gradually reduces the grain size, which is due to the effect of antimony on the migration rate of grain boundaries. This behavior was observed in both as-cast and hot-rolled samples. The texture in as-cast samples is random, and θ-fiber is observed after hot rolling. The examination of the texture parameter (TP) showed that the sample with 0.002 wt%Sb has a higher TP compared to other samples. Moreover, the lowest levels of coercivity and remanence are observed in this sample, which is due to the inverse relationship between the grain size and coercivity. The addition of antimony reduces the grain size, thus destroying the magnetic properties under these conditions.

Effects of mulberry pomace polysaccharide addition before fermentation on quality characteristics of yogurt

Mulberry pomace, a by-product of mulberry juice processing, is rich in natural bioactive substances including polysaccharides and polyphenols and is useful for the production of functional foods. As such the effects of mulberry pomace polysaccharide (MPP) on physicochemical, textural and microstructural features of yogurt during cold storage were investigated. MPP was incorporated into reconstituted skim milk at 0% (control), 0.5%, 1.0% and 1.5%, respectively and then fermented to yogurt and stored at 4 °C for 28 days. The color, pH, titratable acidity, syneresis, rheology, texture and microstructure of yogurt samples were analyzed. The addition of MPP before fermentation dose-dependently affected the pH value and titratable acidity of yogurt samples such that the addition of 0.5% MPP showed the most significant effect in reducing syneresis, increasing gel strength and viscosity, and improving texture and microstructure of yogurt. The results indicate that the appropriate amount of MPP can effectively improve the gel properties and physicochemical parameters of yogurt, and MPP played an important role in the yogurt quality improvement by mulberry pomace.

Crystallographic texture and grain boundary character development of hot-press sintered tungsten heavy alloy: The effect of rhenium concentration

In this study, the effects of rhenium on the evolution of microstructure and texture in hot press sintered tungsten heavy alloy (93W-4.9Ni-2.1Cu) is examined. Rhenium is added (i.e., increased rhenium from 0 to 1 wt % with interval of 0.25 wt %) to a conventional tungsten heavy alloy while maintaining a constant Ni: Cu (7:3) ratio. The samples were prepared using a vacuum hot press sintering method with parameters including 50 MPa pressure, 10 °C/min heating rate, and 1450 °C temperature for a 20-min holding time. The impact of rhenium on densification, crystallographic texture development, and grain boundary features of Re alloyed WHA was studied using electron backscattered diffraction (EBSD). The development of grain boundary texture was the result of a Ʃ3 CSL increase in sintered compact. The base alloy exhibits fibre texture in the (001) plane with the <111> direction and a higher proportion of low-angle grain boundaries. Reduced kinetics of grain growth during sintering led to a higher degree of densification and randomised weak fibre texture in rhenium-alloyed samples. The deterioration of texture in the (001) <111> direction in rhenium-added alloys was caused by recrystallization following recovery during sintering. Metallographic studies reveal that an increase in rhenium in the WHA's stoichiometry resulted in particle refinement during sintering, thereby enhancing the WHA's properties. Maximum micro-hardness (432 HV0.5), electrical conductivity (23.74 % of IACS), and relative density (99.90 %) were observed in a 93W-4.9Ni-2.1Cu (Re 1 wt% alloy).

Investigation of droplet impact dynamics on textured cylindrical hydrophobic surfaces

In this experimental investigation, a study of water droplet dynamics has been performed on a semi-hierarchical textured cylindrical target. Three different textures, viz. cycloid, sawtooth, and triangular, with amplitude of 300 µm and time-period of 600 and 800 µm, were fabricated on a Nickel-Titanium alloy through the Wire Electrical Discharge Turning process. The contact angle of the textured samples improved drastically compared to the as-received samples and was related to the roughness factor (r). The spreading in the axial direction has been studied for the various textures, and it was observed that the textures significantly reduce the maximum spreading diameter compared to the smooth cylinders. Furthermore, the experimental investigation revealed splashing in the case of textured samples and deposition in the case of as-received samples at α ≥ 38.8, indicating r, along with diameter ratio, D* , plays a critical role in determining the splashing zone. Accordingly, a regime map has been plotted between r and α, and a critical curve in the form of hyperbolic function was observed. The average velocity of spreading and receding was calculated, and the spreading velocity was 3–5 times higher than the receding velocity. Finally, a model has been developed based on data-driven machine learning, which was in good agreement with the previous experimental investigations.

Different acid-leaching processes of HCl, H2SO4 and H3PO4 leading to the formation of porous glass-ceramic photocatalysts with different crystalline phases via a unified mechanism

Porous materials with functional crystalline phases have potential applications in many fields. In this study, a titanium phosphate glass-ceramic precursor was respectively acid-leached by three different acid solutions (HCl, H2SO4, and H3PO4). After the acid leaching, porous glass-ceramics with photo-catalytically active phases were obtained. The time-dependent variations of composition, crystalline phase, morphology and the porous textures of the resultant samples prepared with different acid-leaching were fully analyzed. The results showed all three acids were applicable and effective for the acid-leaching process. The final products were porous skeletons composed of nanosheets. However, the leaching rate, the evolution of microstructure and the crystalline phases as well as the resultant photocatalytic performance of the samples were quite different. Based on the analysis and comparison of the leaching processes and the generated products, a unified three-stage mechanism for the formation of porous functional materials via the acid-leaching of a bulky glass-ceramic was proposed.